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- Product Details
- If you can’t buy it, why not make it? Taking its flavor cues from one of the most sought after beers in the world, Northy 12 is an amazingly complex treat. Its deep ruby - mahogany hue is the canvas for flavors of raisins, caramel sweetness, and tart dark fruits, as its smooth and luscious body fades into a lingering dry finish. Northy 12 is cloaked with a silky, lacy and firm off white head exuding a montage of toffee, honey, caramel, and phenolic aromas. If you can display the patience of a monk and abstain from immediate consumption, aging will do wonders for this beer.
- Style: Belgian Dark Strong Ale
- Fermentation Range: 54 - 77F
- OG: 1.090
- SRM: 31
- IBUs: 40
- ABV: 10.1%
- Raisins, caramel, dark fruit flavors
- Toffee, honey aromas
- Classic Belgian yeast character
- Warming alcohol
- Medium-heavy body, smooth finish
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Northy 12 Belgian Quad All-Grain Kit Brewing Instructions Regional Style Belgian Original Gravity 1090 Total Time to Make 4 months
- 5.0 / 5.010 ReviewsServed this at a local Octoberfest with successBrewed 6/9/17 Kegged 9/29 I Kept it cool for 3 months then gradually brought it up to 70, Kegged and crashed. Force carbed it and served the 5 gallons at the Oktoberfest and it was Very well received, even by the germans in the group. No off flavors or heavy esters. Very smooth drinking and now I'm sad because I'm out and can't enter it in a competition.October 17, 2017Purchased
11 months agoTime and care make this a great long-term project!As a gift, I received a bottle of Westvleteren 12 in 2012, and it was every bit as good as the hype, but being an Arkansas boy, I knew I'd likely never have another.
I brewed this Northy 12 using a double-decoction mash in March of '16. Gave it one month in the primary and four in the secondary before bottling. Tried the first bottle in October of '16 and it was great. Since that time, I've given away a few, drank one every couple of months and have a stock to try each August at the end of the month for our wedding anniversary, with the plan of stretching the stock over five years. This beer is phenomenal, but time is the secret ingredient. The last bottle I drank was in June and it was miles ahead of the first bottle I had last year. I'd estimate it took nearly six months in the bottle to reach proper carbonation, so be very patient. And is it as good as it's namesake? Well, no, but maybe that's not yet. The beer has matured with every passing month, mellowing and balancing, gaining sweetness, with new fruit and spice flavors emerging. I definitely recommend this kit, and I definitely recommend leaving it alone as long as you possibly can. You will not be disappointed.August 15, 2017Purchased
over 2 years agoMy favorite NB beer by farIt's hard to brew...you've got to baby this yeast so it can survive the high alcohol content. This time I'll leave it in the primary for 4 weeks if I have to. The 3 months in secondary is worth the wait.
A note of warning: I ordered Wyeast Trappist Ale this time, then end of June. I thought I could try a liquid yeast as summer's just started. Unfortunately it appears they are all dead. The yeast was dated May 21st. So beware, that alert at the top of the page is no joke.July 6, 2017Purchased
9 months agoFor the Discriminating Beer Lover with PatienceIf you choose to make this brew please follow the recipe and show the patience needed to truly savour this beer. The time needed adds an element to let the ingredients meld together into something exquisite. As it bottle conditions it still improves with flavour. This is not a beer for everyone, it will be celebrated though by anyone who enjoys a quality beer. It is a meal in itself.May 20, 2017Amazing depth of flavor to this beerI used the Omega Yeast option w/ a yeast starter . The fermentation was one of the most active that I've witnessed. Definitely use a blow-off tube and have plenty of headspace in the fermenter. The flavor of this beer is worth all of the work and the wait. Will brew again soon.January 29, 2017Great QuadI've been on a string of making several Belgian beers recently and this one was fantastic, way better than the first quad I made. I used Wyeast 3787 and let it age for three months in a glass carboy before putting it in a keg. It was a test of my patience, but it was worth the wait!September 5, 2016Still in fermenterEverything arrived correctly. The beer is still fermenting.August 29, 2016Awesome!I decided to wait as long as possible to actually review this kit, as I didn't want to review something i hadn't had the chance to taste. I still haven't tried the "finished" product, but coming out of the fermenter I have to say, this thing tastes amazing! Fermented using WLP540 yeast @ 67f. I will be brewing this again within the next few months.August 14, 2016Too early to comment.Too early to comment.July 4, 2016Well worth the wait!Brewed and used WL P530 starter that I doubled two times. I left it in the secondary 6 months. Bottled and gave it 2 weeks. Very easy on the mouth and is an amazingly complex treat. At 12% you will see visions if you have more than two. Well worth the wait.June 19, 2016
- Browse 6 questions Browse 6 questions and 8 answersAfter a 3 month secondary should additional yeast be added for bottling?BEST ANSWER: I'd say no. Just give it time. I had concerns after the first bottle, that yeast had run too fast and petered out early. I found that after months in the bottle, conditioning in the mid 60s, the carbonation fixed itself. More yeast will speed this process, but will change the chemistry of the beer. Just be patient, it's worth it.The instructions don't say, but I'm assuming either use a starter or 2 packs of yeast. Also, don't I have to pitch yeast again just before bottling with a quad like this? I got 2 packs of Trappist High Gravity for initial fermentation. Will I want another pack of the same for bottling?BEST ANSWER: Hello,
That is correct, you will either want to pitch two packs, or do a yeast starter with a high gravity beer like that. Realistically, 1 pack will get through the fermentation, but the yeast might be pretty stressed. As for adding yeast for bottling, I would use Danstar CBC-1 or Champagne yeast. These yeast strains can handle high alcohol volumes, and they will only digest simple sugars. I hope that this helps!I would love to bottle about 3 gallons of this and keg the other 2. Would you recommend not kegging at all? Or, if you think it'd be alright, what should I force carb this to?BEST ANSWER: What you want to do should work fine. Just make sure to mix the sugar in safely at the right time, so maybe siphon beer into the keg and then proceed to siphon the rest into a bottle bucket and mix with sugar there. Or you can just mix the sugar into both and put some in the keg, and then let the keg sit at room temp for at least 2-3 weeks to carbonate. Otherwise you can follow the same carboantion procedures you usually use - the beer should be highly carbonated, probably to 2.7- 3.2 volumes of CO2. I hope this helps!I am going to be brewing the all-grain kit soon. I plan on using 2 packages of WLP530 with a fairly large starter. Do you think getting decent attenuation will be a problem or should I consider adding some sugar when fermentation starts to slow? Thoughts?BEST ANSWER: I would not do that. Make sure your mash temperature is correct and then pitch enough healthy yeast and it will attenuate to completion as a nice dry finish.How much priming sugar should I use before bottling this?BEST ANSWER: 2/3 of a cup is the typical amount. I would also recommend adding 1/3 of a pack of Nottingham dry yeast at bottling time. This will help ensure there is viable yeast to create the carbonation.The ACCUmash Water Treatment option is for a beer with a SRM > 28, but there is no dark malts in the grain bill? All the color for the beer comes from the addition of the dark candy syrup added late in the boil. Is there enough minerals in the ACCUmash packet to put the pH in the right range during the mash?BEST ANSWER: Great question. You may want to check the pH and be ready to adjust if needed. This is still the correct accumash because of the mineral/ion balance and resulting flavor will be better suited to this resulting brew. The mash pH would not be perfect however more than likely. Cheers! James J!
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